Crispy and chewy, with chocolate chips, peanut butter chips and toffee bits these Copycat Crumbl Mom's Recipe Cookies are a cookie lover's heaven!
Okay, I have to be honest. I've never tried any of the famous Crumbl Mom's Recipe Cookies and they're not even available at this time. But I have had several other varieties of Crumbl cookies in the past few months and was a little disappointed. I'm wondering if the company's gotten a little too big and commercialized. To me, the quality has gone... which is not unusual when a small mom-and-pop (in this case, two cousins) operation grows into a large nationwide corporation.
There's nothing disappointing about these crispy, chewy oatmeal cookies though. They're studded with chocolate chips, peanut butter chips and toffee bits and finished off with a sprinkle of flaky sea salt. The best part is that they're HOMEMADE with ingredients you get to pick the quality of. That's why I think it's fair to call them Better than Crumbl Mom's Recipe Cookies. When you take the first bite, I'm quite certain you'll agree. Or, if you're like me, and haven't ever tried a Crumbls rendition of this recipe, you'll think these rank right up there with the best cookies ever!
What are Crumbl Mom's Recipe Cookies?
As mentioned above, Crumble Cookies is a chain that started back in 2017. Two cousins got together and opened a cookie store in Logan, Utah. The popularity of their cookies spread like wildfire and it wasn't long before they were opening stores across the U.S.
I know Mom's Recipe Cookies is a strange name but the long-standing family recipe apparently originated with someone's mom. Crumbl describes them as having "a little taste of something that everyone will love — warm oatmeal, semi-sweet chips, toffee, peanut butter chips, and a sprinkle of sea salt."
So there you have it. I adapted this Better than Crumbl Mom's Recipe Cookies from an online recipe that had tons of great reviews. As always, I've tried to simplify the method without compromising the quality. All you'll need is a bowl and a heavy-duty spatula or wooden spoon... no mixer is needed!
Double the recipe for gifting!
I love to double this recipe so we can enjoy a few and have plenty to give away. We've created a pretty label to add to our gifts to make them extra special. We've given lots of boxes of these Better than Crumbl Mom's Recipe Cookies away and everyone eyes light up when they see the box with the festive label and vibrant ribbon. One friend even texted that she had enjoyed one for breakfast! (They do have oatmeal in them so it's legal.)
We're happy to share these labels as well as links for the boxes and labels. To receive a PDF for the labels and instructions on how to print them on your own computer, simply scroll to the bottom of this post and let us know in a comment that you'd like to receive them. Within the next day or two you will find them in your inbox.
If you're a Crumbl Mom's Recipe Cookies fan and have been missing this variety, here you go! If you've never tried the Crumbl version, you're going to fall in love with these delicious sweet treats. Either way, make a batch ASAP - it won't take long before your home will be smelling like a fine bake shop!
Café Tips for making these Better than Crumbl Mom's Recipe Cookies
- Because this is a one-bowl, no-mixer recipe, the butter should be VERY soft. Leave the butter to sit at room temperature for several hours or use a microwave at 10% power (for 1 to 4 minutes, depending on the power of your microwave) to soften your butter.
- These cookies freeze well both before and after baking. To freeze the dough balls, place them on a plate or a sheet pan and freeze them uncovered for an hour. Then transfer to a ziplock back or airtight storage container.
- If you freeze them after baking, allow them to cool completely first then store them in an airtight container or ziplock bag in the freezer. Thaw completely before serving. We like to warm them for 5-10 seconds in the microwave for a fresh-out-of-the-oven taste.
- This recipe calls for semi-sweet chocolate chips. Sometimes I use both mini and regular-size chips but that's completely optional.
- This recipe also calls for peanut butter chips and toffee bits. You can both find peanut butter chips and toffee bits in the baking aisle of most larger grocery stores in the same area where chocolate chips are stocked. Both are also available online.
- If you decide to double this recipe (I often do this), make sure to use a LARGE bowl to make things easy.
- I use a 3-tablespoon retractable scoop for medium-size cookies (45-50g for those of you who like to weigh). Feel free to go larger or smaller.
- I like to sprinkle these cookies with a little shower of flaky sea salt when they emerge from the oven for a sweet/salty gourmet touch. I use Maldon Flaky Sea Salt (the choice of chefs all over the world). It's a finishing salt so you only need a tiny bit to enhance the flavor of both sweet and savory dishes before serving. To use flaky sea salt, grab a small amount between your thumb and forefinger. Rub your fingers together to crush the salt a bit as you lightly sprinkle the tops of the cookies (or whatever you're using it on).
- If you find your cookies are getting too brown on the bottom before the tops are a nice golden brown, your oven may run a little hot on the bottom. You can remedy this by baking the cookies on two stacked sheet pans rather than one.
- One last thing and this is optional - sometimes cookies will spread in the oven and get irregular in shape. Refrigerating them for 15 minutes before scooping up the dough helps but they still may spread a bit or lose shape. I like to check these cookies at right around 12 minutes. If they’ve spread and/or aren’t nice and round, I use a metal spatula to push any irregular shaped cookies back into a nice round circle. This is also the time you can add a few extra chips and toffee bits to the top of the cookies for a pretty garnish. Then return the cookies to the oven to finish baking. (If I'm lazy or in a hurry, I garnish the cookies with just a sprinkle of toffee bits. They still come out really pretty!)
Thought for the day:
Praise the Lord, my soul;
all my inmost being, praise His holy name.
Praise the Lord, my soul,
and forget not all His benefits.
What we're listening to for inspiration:
If you enjoy this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations, and ideas for variations.
Crispy and chewy, with chocolate chips, peanut butter chips and toffee bits these oatmeal cookies might be one of the BEST things you’ve ever tasted!
- ½ cup very soft butter
- ⅓ cup brown sugar
- ⅓ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 large egg
- ¼ teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cups all-purpose flour
- 1 ¼ cups old fashioned rolled oats
- ½ cup semi sweet chocolate chips more for garnish, if desired
- ½ cup peanut butter chips more for garnish, if desired
- ½ cup toffee bits more for garnish, if desired
- flaky sea salt for garnish, if desired
Preheat the oven to 350˚F. Line 2 sheet pans with parchment paper for easy cleanup. Set aside.
In a large bowl, combine the very soft butter, brown sugar, granulated sugar and vanilla. Stir until creamy and well-combined.
Add the egg and stir again until light and fluffy. Add the baking soda, salt and cinnamon and stir until incorporated.
Mix in the flour then the oats and stir to combine. Scrape the sides and bottom of the bowl to make sure all of the dry ingredients are incorporated and there are no pockets of flour or oats.
Lastly stir in the chocolate chips, peanut butter chips and toffee bits. The dough will be stiff but keep working it until all the chips and bits are nicely distributed. Refrigerate the dough for 10-15 minutes. (This short chill time will help the dough from spreading a lot in the oven.)
Using a retractable scooper or a spoon, scoop up the cookies onto the prepared sheet pans. (I use a 3-tablespoon scoop for medium large cookies - you can go larger or smaller to your preference.)
Bake for 14-18 minutes or until medium golden brown.
Optional - Sometimes cookies will spread in the oven and get irregular in shape. I like to check these cookies at right around 12 minutes. If they’ve spread and/or aren’t nice and round, I use a metal spatula to push any irregular shaped cookies back into a nice round circle. This is also the time you can add a few extra chips and toffee bits to the top of the cookies for a pretty garnish. Then return the cookies to the oven to finish baking.
Sprinkle the cookies immediately with a bit of flaky sea salt, if desired then allow them to cool on the pan for 2-3 minutes. Transfer the cookies to a cooling rack to finish cooling.
Store the cookies in an airtight container when completely cooled. These cookies can also be frozen after baking and cooling. Thaw completely before serving. You can also freeze the unbaked dough balls and bake them directly from the freezer, giving them a few extra minutes in the oven.
We like to warm these cookies in the microwave for 5-10 seconds and serve them with tall glasses of ice-cold milk! DELISH!
See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn't have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
Recipe adapted from The Lifestyle of a Foodie blog.